Eggless Carrot Cake Food

EGGLESS CARROT CAKE

Steps:

• Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
• In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
• Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).

MY EGGLESS CARROT CAKE

Steps:

• Preheat oven to 350 degrees C (175 degrees F).
• Mix the dry ingredients and spices until well blended.
• Add grated carrots. Stir until thoroughly blended.
• Add wet ingredients. Mix thoroughly.
• Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.

EGGLESS CARROT CAKE

Steps:

• In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest.
• Sift the flour and baking powder together in a separate bowl.
• Add the ground hazelnut to the flour and mix well.
• Now, mix in this flour-hazelnut mixture into the butter mixture.
• Add the whipped cream and mix well.
• Next, stir in the raisins and carrots.
• Grease and flour a seven inch cake tin now.
• Pour the prepared mixture into it.
• Alternatively, use well greased and dusted individual muffin molds.
• Put the whole walnuts over the cake.
• Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean.
• Turn out onto a wire rack and allow it to cool completely.
• Serve dusted with icing sugar.
• If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you'll be retaining the moisture in the cake for a longer period of time.
• Enjoy!

TO-DIE-FOR NUTLESS CARROT CAKE

Steps:

• Place raisins in a microwave-safe bowl and drizzle with the 3 tbsp of orange liqueur; cover with plastic wrap or a lid and microwave on Medium power for 1 or 2 minutes, until the raisins are warm; remove from microwave and set aside.
• Preheat oven to 350F; lightly butter or spray with non-stick cooking spray three 9-inch round cake pans or three of the disposable 8 1/2-inch or 9-inch foil pans.
• Line the bottom of each pan with a circle of parchment paper or wax paper, lightly greased; set pans aside.
• Scrape carrots and grate, using either the grating disc in your cuisinart or on the large holes of a box grater; you do NOT want to grind the carrots, you want them shredded.
• Grated carrots should measure out to be 3 1/2 cups; don't use any more than that or your cake's texture will definitely suffer.
• In a mixing bowl, with electric mixer, beat together eggs, orange zest, brown sugar, oil and vanilla; beat until smooth.
• In another mixing bowl, combine flour, baking powder, baking soda and spices; I do this by sifting all through a sieve into the bowl.
• Make a well in the centre of the dry mixture and pour in egg mixture, stirring just until moist.
• Carefully fold in carrots and raisins (and any remaining liqueur).
• Divide evenly among three prepared pans; smooth tops.
• Bake in preheated oven until a tester comes out clean when inserted in centre of cakes, 25 to 30 minutes.
• When done, remove cakes from oven and cool in pans for 10 minutes, then turn out onto a rack and let cool thoroughly.
• You could now wrap the cakes tightly and refrigerate them overnight, if you wanted to ice the cake the next day.
• To make the icing, beat softened cream cheese (2 250 gram or 8 oz bars= one pound) in a large mixing bowl with electric mixer until creamy.
• Beat in icing sugar, vanilla and liqueur, combining well.
• Place one layer of cake on a plate and spread one-third of icing over cake layer, going right to the edges.
• Repeat with the next two layers.
• If desired, sprinkle the toasted coconut over the top layer of icing.
• Refrigerate cake for at least one hour before serving, and keep leftover cake in the fridge, well covered.

VINCENT'S EGGLESS, SUGARLESS CARROT CAKE

Steps:

• Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
• Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
• Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
• Bake at 180oC for 15-20 minutes.

EGGLESS VEGAN CARROT CAKE CUPCAKES

Steps:

• In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
• In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
• Mix well.
• Add flaked coconut, nuts, or raisins if desired.
• Scoop mixture into 24 cupcake liners.
• Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
• Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).